youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Perfect Shortcrust Pastry

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is the easiest and most foolproof pastry I've ever made. I use it for sweet and savoury pies.

Ingredients

Serves: 1

  • 625 all-purpose flour
  • 1 teaspoon salt
  • 125 cold butter
  • 125 cold vegetable shortening
  • 8 tablespoons cold water

Method

Perfect Shortcrust Pastry is a community recipe submitted by Dustbunny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place flour and salt in food processor and pulse to combine.
  • Chop cold butter and shortening (not too fine, just into several pieces) and add to flour mixture. Pulse until mixture is coarse and lumpy
  • Add water and pulse
  • Wrap in cling film and chill at least 30 minutes or up to 2 days
  • Additional Information

    Being on the lazy side, I let the processor run until the pastry forms a ball. Every recipe I've ever read claims this is the worst thing you can do but mine is always tender, flaky and perfect. The most crucial tip I can give you is to keep your vegetable shortening in the refrigerator. It needs to be as cold as the butter. Also, error on the side of SLIGHTLY wet when you add the water. It will take up more flour when it is rolled out. What you want to avoid is crumbly at this stage. But above all DON'T PANIC. It's only pastry after all.

    Tell us what you think